Polish Pickle Soup
1 onion, cut into small pieces
3 can(s) vegetable stock
6 large polish pickles, chopped
1 carrot, thinly sliced
1 1/2 c pickle juice (from pickle jar)
2 1/2 c potatoes (small cubes)
3 Tbsp butter
2 Tbsp chopped fresh dill
1 Tbsp chopped fresh parsley
2-3 Tbsp sour cream
1 can coconut milk
salt & pepper, to taste
In a large stock pot, saute onion and carrot.
Add vegetable stock, pickle juice, pickles, potatoes, dill, parsley, butter, salt, and pepper.
Bring to a boil, reduce heat and cook covered over low heat, until potatoes get soft (at least 20 minutes). Add the can of coconut milk and cook for another 10 minutes.
Garnish with sour cream (optional). Enjoy! This soup can easily be made Vegan without adding sour cream.